Potato, Leek and Onion Soup

Recipe by Millereg
READY IN: 1hr 10mins


  • 4
    large leeks
  • 2
    medium potatoes, peeled and sliced
  • 1
    medium onion, chopped finely
  • 30
    fluid ounces low-fat chicken broth
  • 10
    fluid ounces milk
  • 2
    ounces butter
  • 2
    tablespoons table cream
  • 1 12
    teaspoons fresh snipped chives (or chopped parsley)


  • Trim off tops and roots of leeks, discard tough outer layer.
  • Split lengthways and chop finely, wash and drain.
  • In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
  • Stir to coat the veggies well in the butter.
  • Season with salt and pepper.
  • Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
  • Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
  • Then either liquidize or puree in a food processor or blender.
  • Return to pan and reheat gently, check seasoning as required.
  • Stir in chives (or parsley).
  • Add a swirl of cream just before serving.